Chefs are a busy bunch, but Brayan Medina of The Landing and Kate Hammond and Jason Isaacson of Shubie’s were kind enough to lay down their whisks and spatulas to answer a few questions from the Current about how they came to be where they are, what they can’t live without in their kitchens and more.
How long have you worked at The Landing/Shubie’s?
Medina: I have been fortunate enough to work here at The Landing restaurant for about four years now, and I say “fortunate” because of the people that I work with. I am super lucky.
Hammond: 11 years
Isaacson: Seven years
When and how did you first decide to become a chef?
Medina: I decided to become a chef about 11 years ago when I started with Lydia Shire and Simon Restrepo in Boston.
Hammond: I cooked for friends in college, started catering and decided to pursue working in restaurants after graduating.
Isaacson: I’ve always enjoyed cooking with my mom and Nana growing up. Took an intro to cooking class in high school and did well, and the teacher was very encouraging and I enjoyed the class, so I decided to go to college for it.
Tell me a little bit about your training to become a chef. Did you have any particularly helpful mentors?
Medina: A couple of my mentors are Lydia Shire and Simon Restrepo, who is the head chef at Scampo restaurant in Boston.
Hammond: No, I taught myself.
Isaacson: I went to school at Johnson & Wales and also have been cooking in restaurants/catering for 18 years. I learned a lot in the classes where they focused on the techniques like baking, roasting, sauté, shallow frying, sauces and braising. I feel like you learn more first hand in the kitchen behind the line mastering the menu and whatever station you’re on.
How would you describe your overall cooking style?
Medina: I would describe my cooking style as Latin American fusion cuisine.
Hammond: Mediterranean, light, fresh
Isaacson: Comfort food with my own twist and Asian and French influences
What can’t you live without in the kitchen?
Medina: To tell you the truth, we can’t live without anything in the kitchen. We use every single piece of equipment every night.
Hammond: Extra virgin olive oil, lemons, garlic, tomatoes. A sharp knife, tongs. And a sense of humor.
Isaacson: Sharp knife, salt/spices, stovetop/oven, tongs, eggs, flour, some sort of acidity or citrus, fresh herbs
What’s your favorite dish to cook and least favorite? Why?
Medina: My least favorite menu item to cook is a burger just because it is too basic, and my most favorite thing to cook would be the short rib. That’s because it takes time, love and attention to get the meat to fall right off the bone and the right flavors.
Hammond: Penne Arrabiata, because I love pasta! And I became a vegetarian at 16, so I never cook fish or meat at home.
Isaacson: My favorite would be eggs Benedict because it’s probably my go-to breakfast dish to eat, and there’s lots of really good techniques in the dish from making a hollandaise that doesn’t break and is delicious and the right viscosity and poaching the eggs correctly. My least favorite would be risotto because you have to babysit it and constantly stir and add stock to it, and it just takes a long time.
Have you watched the show “The Bear”? If yes, how realistic is it? Do you identify with any of the characters?
Medina: It sounds like a show I should watch and can relate to, but I am always here at The Landing working and finding new ways to improve the quality of every dish.
Hammond: I love “The Bear”! It was very realistic in how stressful the environment is, the pressure — and the camaraderie. I most identify with Carmy because I opened my own restaurant.
Isaacson: Yes, I have seen the show “The Bear” before and did find it pretty realistic. There’s always an issue of something being broken or someone calls out or quits but also a sense of family and a bond with the people you’re in the kitchen with. Lots of big personalities and eccentric people that work in the restaurant industry because it does take a certain type of person to be able to thrive and be successful. I’d say [I identify with] Sydney with how positive and creative she is, as well as her sense of humor.
What do you like to do when you are not in the kitchen?
Medina: I enjoy going out with the staff to play soccer at least once a week and going out to eat to explore new ideas and flavors for my next menu.
Hammond: Garden, read, ski, walk in the woods, stargaze
Isaacson: Go to the beach, watch Boston sports teams, trivia nights, snowboarding, music, craft beer, trying new restaurants, being with friends and family, traveling, fire pits, movies, concerts
